In medium bowl, mix eggs, milk and mustard; set aside.
In 8-inch nonstick skillet, heat oil over medium heat. Add bacon, bell pepper and onion; cook 4 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender.
Pour egg mixture over bacon mixture. Cook, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until egg mixture is set but still moist on top.
Arrange tomato slices over top; sprinkle with cheese. Cover skillet; cook just until cheese is melted and top is set. Sprinkle parsley over top. Cut into wedges to serve.